Category: Kebabs

The original name of this recipe in The A-Z of Cooking is lamb kebabs with herbed sauce. Except I needed a bowl to make the salad and in a moment of madness threw out the marinade so I could wash and reuse the bowl it was in.

About ten minutes later I went to make the sauce…”Hmmm…better get started on that sau…..oh….oh….” The marinade which is the basis for the sauce…oh, who am I kidding, it is the sauce, heated up was at the bottom of my bin bag and now covered in onion skins, an empty can of cannellini beans and other detritus. Oops.

There was no yogurt to make some more and really, any sauce/ marinade I had made in the moment would have also lacked the lambiness that would have come from marinating those chops for a good 24 hours.

Despite the lack of sauce, the chops had sat in the herby marinade for ages and I made not one but two of Sabrina Ghayour’s Salads from Persiana to go with the kebabs and they both had heaps of herbs, so I’m calling “H is for Herbs” done. It’s just a shame I made these before the start of the Persiana Project so these will not count towards my numbers.

These lamb kebabs are delish!!!. I used lamb chops instead of diced lamb because that’s what I had. I also really wanted the meat to stay tender and I thought that rendering the fat off the chops as they cooked would do that. Combined with the marinade, this worked a treat. Even though they were fairly big chunks of meat the chops were incredibly juicy and tender.

The lamb kebabs were a colourful, fun meal and quick to cook and so pretty with all the different vegetable colours. I will definitely make these again. And maybe even make the sauce next time – I’ll keep you posted!

The veg I used were mushrooms, red onion, red peppers out of a jar, cherry tomatoes and green olives because that was what I had on hand. Zucchini would be nice here or eggplant or tiny par boiled potatoes – really whatever veggies you like could be used!

The marinade / sauce contained tomato juice which seemed weird to me. I would have normally used tomato paste.

And with the lamb kebabs we are done with H in the A-Z of Cooking! There was also H is for Home Baking but I already made the brioche here.

Here’s the recipe for the lamb kebabs, I would love to know if you make these with the sauce!

Like this:

A few months ago, the lovely Yinzerella from Dinner is Served 1972 very kindly sent Jenny from Silver Screen Suppers and me some sachets of her favourite seasoning, Old Bay. I had never tasted Old Bay before but…oh boy! Man alive, that stuff is good!!! I have been on an Old Bay cooking frenzy ever since!

So much so that in celebration of Yinzerella’s lovely gesture, I am going to run a series of posts through October featuring Old Bay…and I have convinced Yinz and Jenny to join in. If you have a favourite Old Bay recipe why not join us?

As I had never tasted Old Bay before, for my first foray I wanted to do something kind of traditional but you know, also with my own twist. I found a classic recipe for an Old Bay Shrimp Boil and decided to use those ingredients to make something of my own.

And, given that this was in the height of my kebab mania, I decided to take the traditional ingredients – shrimp, smoked sausage, corn and potatoes and skewer them.

I used chorizo as my sausage of choice, I thought the smoky paprika flavours would go nicely with all the other ingredients.

I par-boiled the tiny potatoes first…

Speaking of which, don’t you just love this? One of the girls at work has it on her desk and it makes me smile every time I see it.

I then skewered it all up:And made a special sauce of all the good things – melted butter, chopped garlic, lemon juice and, of course, some Old Bay Seasoning.

I then basted the skewers with the butter and Old Bay mixture then popped the skewers under the grill. I checked them every few minutes, quarter turning them to ensure even cooking and basted with the Old Bay mixture each time.

These Old Bay Shrimp Broil Skewers were delicious and a fabulous way to experience Old Bay for the first time!!! I can’t even tell you if I liked the Old Bay on the shrimp, the corn or the tiny potatoes the best. And chorizo is good all the time!

After a start like this, I am so looking forward to the rest of the month – I hope you are too!

Place your tiny potatoes in saucepan with water to cover and some salt.

Bring the water to boil. Turn off the heat, cover and leave your potatoes on the hot burner for around 8-12 minutes. This will vary depending on the size of the potato. You want the potato to be cooked on the outside but still hard-ish in the middle.